SEA SCALLOPS WITH CIDER GLAZE AND CAULIFLOWER TWO WAYS

SEA SCALLOPS WITH CIDER GLAZE AND CAULIFLOWER TWO WAYS image

Yield 4

Number Of Ingredients 29

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Ingredients

FOR THE GLAZE:
3 cups fresh apple cider
1 teaspoon minced shallots
1 teaspoon minced ginger
1/2 inch piece dried pasilla or chipotle chile pepper
3 tablespoons apple cider vinegar
Salt and black pepper
FOR THE PURÉE:
2 tablespoons canola oil
1/2 teaspoon ground cumin
2 tablespoons sliced shallots
1 teaspoon minced ginger
3 cups stalks and stems from cauliflowers and broccoli
2 cups chicken or vegetable stock
1/2 teaspoon Aleppo pepper flakes or hot red pepper flakes
Salt and black pepper
FOR THE CAULIFLOWER:
2 tablespoons canola oil
3 cups cauliflower, cut into 1 1/2-inch florets
3 cups Romanesco broccoli, purple cauliflower or other broccoli, cut into 1 1/2-inch florets
1 cup thinly sliced red onion
1 teaspoon minced ginger
1 small sprig rosemary
2 sprigs thyme
Salt and black pepper
FOR THE SCALLOPS:
20 large sea scallops
1/4 cup canola oil
Salt and black pepper.

Steps:

1. For the glaze: In a large saucepan, combine the apple cider, shallots, ginger, chile pepper and vinegar. Place over high heat until reduced to about 1/2 cup, about 15 minutes. Remove from heat, discard the chile, and season with salt and pepper. Set aside and keep warm. 2. For the purée: Place a large saucepan over moderate heat. Add the canola oil and the cumin, and heat until shimmering. Add the shallots and ginger, and cook for 1 minute. Add the cauliflower trimmings and chicken stock. Bring to a boil and cover. Reduce heat to low and simmer for 5 minutes. Add Aleppo pepper and season with salt and pepper to taste. Transfer the trimmings to a food processor with about 1/2 the liquid. Process until smooth, adding liquid from the saucepan as needed to make a thick but pourable purée. Set aside and keep warm. 3. For the roasted cauliflower: Place a medium skillet over moderate heat. Add the canola oil and the cauliflower and Romanesco broccoli. Stir, uncovered, until coated with oil, about 1 minute. Cover and continue to cook until beginning to soften, 4 to 5 minutes. Add the onion, ginger, rosemary and thyme. Stir, cover and cook for another 5 minutes. Season with salt and pepper to taste, and set aside. 4. For the scallops: Pat scallops dry with a towel. Heat a skillet over high heat; when hot, turn heat off and add oil. After a moment, add the scallops and return to high heat. Cook until well seared on each side, about 3 minutes a side. 5. Place some purée on one side of each of 4 plates. Top with the roasted cauliflower and broccoli. Place scallops on the other side. Drizzle with glaze. Yield: 4 servings.